SPRING MENUS
Alchemy NW Catering takes pride in creating custom menus for every client. Give us a call and we will happily create a menu for your event. Below are a few samples of seasonal menus for plated dinners.
Bronze
Hors d’ oeurves:
Salmon Tartare, House-made Potato Chip
NW Mushroom Flatbread, Manchego, Roasted Garlic Aioli, Chives
First Course:
Asparagus Salad, Soft Boiled Egg, Meyer Lemon Vinaigrette
Second Course:
Carlton Farms Pork Tenderloin, Broccoli Rabe, Potatoes Dauphinoise, Sour Cherry Gastrique
or
Draper Valley Chicken Breast, Swiss Chard, Scallion Potato Puree, Lemon Honey Sauce
or
Vegetarian Option: Charred Radiccio & Endive Risotto, Peas, Pumpkin Seed Pesto
Third Couse:
Lemon-scented Crème Brûlée
Silver
Hors d’ oeurves:
Dungeness Crab “Taco”, Grilled Celery Root
Red Wine Braised Pork Belly Skewers
Apple Butter, Caramelized Onion, Goat Cheese Flat Bread
First Course:
Pea Vine Salad, Cherry Vinaigrette
Second Course:
NW Mushroom Soup, Buttermilk Crème FraÎche
Third Course:
Roasted NY Striploin, Buttermilk Potato Puree, Broccolini, Brandy Peppercorn Sauce
or
Butter Poached NW Steelhead, Rosemary Fingerling Potatoes, Baby Kale, Pinot Noir Strawberry Gastrique
or
Vegetarian Option: Radiccio & Endive Risotto, Peas, Pumpkin Seed Pesto
Fourth Course:
Dark Chocolate Tart, Cognac Salted Caramel Sauce
Gold
Hors d’ oeurves:
Mini Dungeness Crab “Rolls”, Brioche, Garlic Chive Aioli
Korean Beef Tartare, Wonton Chip
Fried Goat Cheese Stuffed Cherry Peppers
First Course:
Seared Diver Scallop, Green Mango, Crispy Ginger, Vadouvan Butter Sauce
Second Course:
Roasted Spring Vegetable Gratin, Oyster Mushroom, Fennel & Apple Duxelle
Third Course
Coriander Spiced Duck Breast, Japanese Turnip Puree, Pinot Noir Rhubarb Sauce
or
Vegetarian Option: House-made Ricotta Cavatelli, Leeks, Tomato, Fennel, Kale
Fourth Course:
Chocolate Study- Mayan Hot Chocolate, Chocolate Caramel Swirl Ice Cream, Peanut Butter Dusted Dark Chocolate Truffles, Dark Chocolate Tart